Homemade croutons are essential in a home cook’s repertoire and a great way to add value to day-old bread. These croutons are spiked with garlic and fine herbs, a classic French combo that’s hard to resist.
What is a crouton?
A crouton, or croûton for the Frenchies, is a crusty piece of bread. Usually small, it’s sometimes dried and sometimes fried. It can be of any shape but is most often round or cubic.
In France, larger croutons are eaten as appetizers with a spread, cured meat, or cheese. Smaller croutons are favored for the crunch they add to soft food like soup or green salad.
Croutons are very easy to make at home, yet the food industry has turned them into a packaged commodity. In France, commercial versions abound. From onion soup flavor and tomato-basil to garlic & fine herbs, there’s much to entice. Here in the U.S., they’re no less abundant; the flavors are just slightly different. Caesar, ranch, and Italian seasoning are a few of them.
Let’s be honest though. Store-bought croutons are quite tasty, packed as they are with those ever-elusive “natural flavorings” and “spices.” Plus, they’re usually made with white bread, so the base is sweet and mild, highlighting their intense saltiness. Not to mention the deep crunch reminiscent of cheese-puffs. All the more reason I think of store-bought croutons as savory candy.
At the end of the day, however, the best way to eat great-tasting and nutritious croutons is to make them yourself. All you need is good bread, salt, and quality fat. I like to use whole grain sourdough when possible, along with unrefined sea salt and extra virgin olive oil. You don’t even need a fresh loaf; a hunk of dry bread is actually the best thing to use and how croutons came about.
So why waste money and packaging on a food whose very origin was to make use of day-old bread?
How to make garlic & fine herbs croutons?
As the French chef Philippe Etchebest says, les croûtons, c’est pour passer le pain qui traîne — croutons are for using up old bread. No longer finding your bread fresh? It’s time for crunchy croutons! Simply make thick slices, then cut them into cubes.
You can bake croutons in a 350°F oven or fry them on the stovetop. I personally don’t have the patience to wait for the oven to heat up. But if that’s your jam, or if you have a toaster oven, go for it. Otherwise, simply fry the croutons in a stainless steel or cast-iron skillet over medium heat. It couldn’t be easier.
Add a generous coat of oil to the pan, let it heat up, and toss in the bread cubes. Now let them color for a few minutes then practice your pan sautéing skills. Cook them a little more, then toss again. Repeat until most surfaces show beautiful golden tinges. In the process, the olive oil will infuse the stale bread with fruity, peppery flavors.
Turn the heat off and add your flavorings. The residual heat should be enough to cook the delicate spices. The combination of garlic and fine herbs, or ail et fines herbes, is a very old French favorite. It’s a crowd pleaser and makes for versatile croutons.
What are the fine herbs in these croutons?
You may have come across the term in other French recipes. “Fines herbes” designates a classic French herb blend. It’s generally composed of parsley and chives in large quantities, along with tarragon and chervil in smaller proportions.
Fines can mean both fine (as in fine dining) and slender (as in slender silhouette). Here, fines refers to the green and slender aromatic plants used, in contrast to woody herbs like rosemary or thyme.
To make these croutons, you can use fine herbs in both their fresh or dried state. Just remember dried herbs are more concentrated, so you’ll need less. Fresh herbs bring more freshness to the party, naturally.
A taste of French comfort food
In the past, I’ve made lots of croutons but lately not as much. What put them back on my mind was a phone conversation.
On my last call with Grandma far away in Burgundy, I touched base and asked what she’s been eating. She’s always been known as a fine cook among family and friends. Over the years, she’s singlehandedly hosted many a gourmet gathering, so it seemed fair to ask.
“Are you eating well, Mamie? What do you make these days?”
“Oh, nothing much. You know, since loosing Papi I don’t have much of an appetite. Mostly lots of yogurts, and tomato soup with garlic croutons.”
“That sounds tasty. Could you give me your tomato soup recipe — as simple as it might be?”
“Oh no, I buy it from the supermarket. And the croutons too.”
Then reality hit.
If I were nearby, I’d fry Grandma a batch of these sourdough croutons, studded with garlic and fine herbs. They’re really too easy to make. But I’m not nearby.
Best I can do is to make these croutons for the family that’s within reach and share Grandma’s passion for food, even from a distance.
I hope you share these garlic and fine herbs croutons with your loved ones because they’ll be a hit.
Bon appétit!
>> These croutons are great on Simple Stewed Green Lentils or this Lush Dandelion Salad.
If you make the recipe, let us know! Rate it, drop a comment below, or tag a photo @frenchfrimousse on Instagram.
Garlic and Fine Herbs Croutons – Croûtons ail & fines herbes
Equipment
- stainless steel or cast iron skillet
Ingredients
- 2 thick slices day-old bread – preferably whole grain sourdough
- 2 tbsp extra virgin olive oil – plus more as needed
- 1 tsp minced garlic – or 1/4 tsp dry
- 1 tbsp minced fresh curly parsley – or 2 tsp dry
- 1 tbsp minced fresh chives – or 2 tsp dry
- 1.5 tsp minced fresh tarragon – or 1/2 tsp dry
- 1.5 tsp minced fresh chervil – or 1/2 tsp dry
- salt and finely ground black pepper – to taste
Instructions
- Cut your bread slices into cubes.
- Mince the garlic and herbs.
- Heat up a skillet over medium heat with 1 tbsp of oil. Add the bread cubes, spread them in a single layer, and let them fry for a few minutes.
- Add another tbsp of oil and toss them. Let cook for a few more minutes, lowering the heat as needed so they don't burn.
- Toss and let cook one more time so most sides show some browning.
- Remove the pan from the heat and add the garlic and herbs, plus another tsp of oil. Stir-fry for a minute. The garlic will cook from residual heat and the croutons will absorb all the flavors. Season with salt and pepper and toss one more time. Taste and adjust seasonings if needed.Enjoy on soups and salads — or plain like chips.